Simple, juicy, perfect for children: ant cake is a classic that you can bake and serve in next to no time.
And which is still an eye-catcher.
What doesn't sound so delicious at first (namely ants) turns out to be a simple and delicious cake recipe for which you mainly need the basic ingredients of every good bakery: eggs, butter, sugar, flour. The "ants" are delicious
chocolate sprinkles
that are baked in the dough and therefore give the appearance of many hardworking workers. In many recipes, a good shot of egg liqueur or amaretto is added to the cake batter, which creates a special aroma. Our variant does not contain alcohol, so you can
bake
the
ant
cake for children's birthdays. At the end the cake is covered with a thick layer of chocolate, who can resist that?
Also delicious:
Baking with children: the scales and measuring cups can stay in the cupboard for cupcakes.
Recipe for ant cake without eggnog: the ingredients
Portions: for a springform pan or loaf
pan Baking time: 50-60 minutes Degree of
difficulty: easy
280 g flour
80 g cornstarch
1/2 packet of baking powder
1 pinch of salt
300 g butter
300 g of sugar
1 packet of vanilla sugar
6 eggs
4 tbsp chocolate sprinkles
100 g couverture
Also bake:
Better than apple pie: this is how you make delicious apple balls from the tray.
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Easy cake recipe: bake ant cake without eggnog
Take the ingredients out about 30 minutes before you start baking so that the eggs and butter from the refrigerator can reach room temperature.
Preheat the oven to 180 ° C top / bottom heat (160 ° C convection).
In a bowl, mix the flour, cornstarch, baking powder, and salt.
In another large bowl, beat the butter, sugar and vanilla sugar until frothy.
Mix each egg well into the batter.
Now sift the flour mixture into the dough and stir in all the ingredients.
Then fold the chocolate crumble under the batter.
Grease a baking pan with butter or line it with parchment paper.
Here you can find out which trick is very easy to use.
Fill the dough into the mold and bake the ant cake for 50-60 minutes in the preheated oven, the time may vary depending on the baking pan.
It is best to do the chopstick test towards the end.
To prevent the cake from getting too dark, you can cover it with baking paper or aluminum foil at the end.
Take the ant cake out of the oven and let it cool completely.
Then fall out of the mold.
Coarsely chop the couverture (whether whole milk or dark chocolate, it is up to you) and melt it over a hot water bath.
Pour the liquid couverture over the cake and let it set.
As an alternative to the dark couverture, you can also
coat
the cake with
white couverture
and then decorate it again with chocolate sprinkles.
So even more "ants" scurry on the cake.
Have fun baking and eating!